# What You’ll Need:
→ Spaghetti Squash
01 - 1 large spaghetti squash (approximately 3 lbs)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ Lemon Garlic Chicken
05 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 lemon, zested and juiced
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
→ To Serve
13 - ½ cup freshly grated Parmesan cheese
14 - Extra lemon wedges (optional)
15 - Fresh parsley for garnish
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
02 - Roast squash for 40 to 45 minutes until the flesh is tender and easily separates into strands with a fork. Remove from oven and allow to cool slightly.
03 - Season chicken pieces with salt, black pepper, dried oregano, and half of the lemon zest.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden and cooked through, stirring occasionally.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Add remaining lemon zest, lemon juice, and chopped parsley to the skillet. Cook for 1 to 2 minutes, then remove from heat.
07 - Once cool enough to handle, use a fork to scrape out the spaghetti-like strands from the squash halves.
08 - Divide spaghetti squash strands among serving plates. Top with lemon garlic chicken and pan sauce.
09 - Sprinkle with grated Parmesan cheese and additional parsley. Serve with lemon wedges if desired.
